Chili Con Carne

Ingredients : 6 slices bacon2 pounds ground beef chuck1 large onion, chopped1 large green bell pepper, chopped4 cloves garlic, finely chopped Kosher salt1/4 cup chili powder1 tablespoon ground cumin2 teaspoons paprika2 teaspoons dried oregano2 tablespoons tomato paste1 12 -ounce bottle amber beer2 tablespoons unsweetened cocoa powder1 28 -ounce can whole plum tomatoes, crushed by hand1 1/2 cups low-sodium beef broth, plus more if needed2 15 -ounce cans black beans, drained and rinsed1 tablespoon hot sauce

PROCEDURE:

Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes per side. Drain on a paper towel-lined plate and let cool, then crumble and set aside. Pour off all but 1 tablespoon of the bacon drippings from the saucepan (reserve the drippings). Increase the heat to medium high, add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Transfer to a plate using a slotted spoon; wipe out the pan.

Heat 1 tablespoon of the reserved bacon drippings in the saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring, until soft, about 5 minutes. Add the garlic and 1 teaspoon salt and cook 2 minutes. Add the chili powder, cumin, paprika, oregano and tomato paste and cook, stirring, until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick). Add the beer and simmer until almost completely reduced, about 3 minutes.

Stir in the beef and any juices from the plate; add the cocoa powder, tomatoes, beef broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.

Stir the hot sauce into the chili and season with salt. Add some beef broth if the chili is too thick. Ladle into bowls and top with the crumbled bacon, cheese, scallions and/or sour cream.

Gazpacho

Ingredients: 6 ripe tomatoes (about 3 lbs), peeled and chopped (yielding about 6 cups) 1 redonion, finely chopped (about 1 1/4 cups) 1 cucumber, peeled, seeded, chopped (about 1 cup) 1 sweet red bell pepper (or green) seeded and chopped (about 1 cup) 2 stalks celery, chopped (about 1 cup) 1-2 Tbsp chopped fresh parsley 2 Tbsp chopped fresh chives 1 clove garlic, minced (about 1 teaspoon) 1/4 cup red wine vinegar 1/4 cup olive oil 1Tbsp freshly squeezed lemon juice 2 teaspoons sugar (more may be needed to balance out the acidity of the tomatoes, add to taste) Salt and fresh ground pepper to taste 6 or more drops of Tabasco sauce to taste 1 teaspoon Worcestershire sauce (omit for vegetarian option) 2cups tomato juice (or 1 15-ounce can crushed tomatoes if you don't have tomato juice)

PROCEDURE:

Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. We prefer our gazpacho somewhat chunky, so only pulse a few times in the blender.Adjust seasonings to taste.Place in a non-reactive container (tomatoes are acidic) to store. Chill several hours or overnight to allow the flavors to blend.

BEEF IN BEER KABOBS

Ingredients:

2 lbs. chuck, round or rump steak1 c. beer, approximate1/4 c. salad oil1 med. onion, diced2 tsp. curry powder1/4 tsp. garlic powder1 tbsp. saltAssorted kabob accompaniments

Procedure:Cut steak into 2 inch square cubes and place in a heavy duty plastic bag. Mix beer with oil, onion and seasonings; pour over meat in bag. Shake to distribute marinade, adding more beer if meat is not entirely covered. Seal bag and refrigerate at least 4 hours. At cooking time, drain off marinade and reserve as basting sauce. Thread meat on skewers alternating with selected accompaniments. Grill over hot coals, turning to cook to desired doneness on all sides and basting with marinade.Accompaniments: Fresh corn on the cob, cut into 2 inch lengths; whole sweet frying peppers, green or red bell peppers, cut into 2 inch pieces; whole mushrooms; cherry tomatoes and parboiled onions or okra.

GARDEN SWISS STEAK

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Ingredients:

1/4 c. all-purpose flour1 lb. beef round steak, cut 1/2" thick2 tbsp. salad oil1 clove garlic, minced1 bay leaf1/8 tsp. pepper1 (10 3/4 oz.) can condensed soup1/2 c. water1 med. green pepper, cut into strips1/2 VEGETABLE 1:1 med. onion, sliced1 c. sliced zucchini6 green onions, sliced1 c. sliced celeryVEGETABLE 2:Sliced mushroomsSliced carrotsChopped tomatoesSliced parsnips

Procedure:

1. On cutting board with meat mallet, pound flour into both sides of steak until all flour is absorbed and meat is slightly flattened. Cut steak into 4 serving size pieces. In 10" skillet over medium high heat, in hot oil, cook steak until browned on both sides.2. Add garlic, bay leaf and pepper. Spoon soup over meat; add water. Heat to boiling. Reduce heat to low. Cover; simmer 1 hour, stirring occasionally.3. Add green pepper, Vegetable 1 and Vegetable 2. Cover; simmer 30 minutes more or until meat is tender. Discard bay leaf. Serve with Accompaniment. Makes 4 servings.

CABBAGE SALAD

Ingredients:1/2 head, med. cabbage3 green onions, sliced (optional)CRUNCHIES:1/2 c. slivered almonds2 tbsp. sesame seeds1 pkg. Top Ramen noodlesDRESSING:1/2 c. oil2 tsp. sugar2 tbsp. rice vinegar1/2 tsp. pepper1 pkg. seasoning accompanying top ramen noodles, chicken or oriental flavor

Procedure:

Chop cabbage, slice onions and keep separate from other ingredients.Crunchies: Toast almonds and sesame seeds in oven until slightly brown. Add package top ramen noodles (uncooked). Keep separate from other ingredients.Dressing: Mix together. Keep separate from other ingredients.Just before serving, toss everything together.

BLACK BEAN CHILI SALAD

Ingredients:

1 (12 oz.) pkg. black beans2 c. chopped onion, divided12 cloves chopped garlic, divided2 (20 oz.) cans whole tomatoes, chopped, undrained1 lb. ground beef1 green pepper, chopped1 tsp. salt1 tsp. black pepper2 tbsp. chili powder1 1/2 tbsp. ground cumin1/8 tsp. crushed red pepperAccompaniments

Procedure::

In large pot, cover the black beans with water and bring to a boil. Turn off heat; let the beans soak for at least 4 hours. Turn on heat; add 1/2 cup onions and 8 cloves garlic. Simmer until the beans are tender. Drain liquid from beans. Add tomatoes to beans and cook on low heat.Meanwhile, brown ground beef in skillet with remaining onion, green pepper, 4 garlic cloves, salt, pepper, chili powder, cumin and red pepper. Drain off fat and add meat mixture to beans and tomatoes. Heat through. Serve on individual plates, garnish with accompaniments. Yield: 8 servings

Ensalada Verde- Spanish Green Salad

Ingredients:

1 head of iceburg or romaine Lettuce2 ripe tomatoes1 red onion1/3 - 1/2 cup extra virgin Spanish olive oil1/8 - 1/4 cup red wine vinegarsalt to tastesplash of cold water (optional)

Procedure:

Rinse thoroughly and drain the head of lettuce.In a large salad bowl, tear the lettuce into pieces. Then add the slice tomato and the red onion, place the tomato on top of the lettuce. In separate bowl combine the oil and vinegar, whisk together. Then finally before serving, pour the dressing over the salad and toss it. Sprinkle salt and toss again to mix well. You may add ice cube to keep it fresh during the meal.

Chicken Salad with Bacon, Lettuce, and Tomato

Ingredients:

5 slices bacon 3 cups diced cooked chicken 1 cup chopped fresh tomato 2 stalks celery, thinly sliced 3/4 1 tablespoon chopped parsley 1 teaspoon lemon juice 1 dash Worcestershire sauce salt and ground black pepper to taste 12 leaves romaine lettuce 1 large avocado, sliced cup mayonnaise

Procedure:

1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.2. Stir chicken, bacon, tomato, and celery together in a bowl.3. Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes.4. Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.

Chopped Salad with Tuna

Ingredients:

2 tablespoons vinegarsalt and pepper1/4 cup of olive oil1 head romaine lettuce or just lettuce chopped1 can (15.5 oz.) chickpeas, drained and rinsed1 can (6 oz.) tuna in oil, drained and flaked1 can pineapple, drain2 pieces tomato, slice1/2 cup black olives1/2 red onion, chopped2 cups fresh parsley, coarsely chopped

Procedure:

Place vinegar in a large salad bowl. Add salt and pepper. Then pour in the oil slowly in a steady stream, whisking to emulsify.Add the lettuce, chickpeas, tuna, black olives, red onion, tomato, pineapple and parsley, and toss well to combine.

Fruit Salad, Creamy and Sweet

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Ingredients:

Fruits cocktail, big can, drained2 can's of all purpose cream1 or half a can of condense milkberries

Procedure:

Combine in one bowl the all-purpose cream and the condense milk, mixed thoroughly, then pour in all your fruits mixed well. Keep refrigerated, serve cold.

Tossed Salad

Ingredients:

lettucecucumber, slice a very easy toss saladtomato, slicecarrots, strip

for sour creamcup of mayonnaise2 hard boiled eggs1 tbsp vinegarsalt

Procedure:

Combine mayonnaise, 2 hard boiled eggs, vinegar and salt mixed thoroughly, then combine all the veggies in a bowl, served it tossed or serve it separately

Roasted Cauliflower and Arugula Salad with Sumac Dressing

Ingredients: 1 large head cauliflower (about 2-1/4 lb.), trimmed and cut into 1-inch florets (about 8 cups) 5 Tbs. extra-virgin olive oil 1 tsp. ground cumin Kosher salt and freshly ground black pepper 3 Tbs. fresh lemon juice 1 small clove garlic, minced 2 tsp. sumac 1 14.5-oz. can chickpeas, rinsed and drained 5 oz. (5 cups) baby arugula 3 oz. crumbled feta (1/2 cup) 1/3 cup dried currants 1/4 cup toasted pine nuts

Procedure:

Position a rack in the center of the oven, and heat the oven to 450F. Line a large rimmed baking sheet with foil.Toss the cauliflower with 2 Tbs. of the oil, the cumin, 3/4 tsp. salt, and 1/4 tsp. pepper on the baking sheet and spread in an even layer. Roast until browned on the edges, stirring once halfway through cooking, about 20 minutes.Meanwhile, in a large bowl, whisk the lemon juice, garlic, sumac, 1/2 tsp. salt, and 1/8 tsp. pepper. Slowly whisk in the remaining 3 Tbs. oil. Add the cauliflower, chickpeas, arugula, feta, currants, and pine nuts and toss to combine.

Chickpea, Arugula, and Pita Bread Salad with Goat Cheese

Ingredients:

1/3 cup olive oil; more for brushing 4 oz. (two 6-inch loaves) pita bread, halved crosswise Kosher salt and freshly ground black pepper 3 Tbs. white balsamic vinegar 1 small shallot, minced (about 2 Tbs.) 1 tsp. honey 1/2 tsp. cumin seeds 1/2 tsp. caraway seeds 1/2 to 1 tsp. Aleppo pepper 1/4 cup minced oil-packed sun-dried tomatoes, drained 1 15-oz. can chickpeas, rinsed and drained 1 medium English cucumber, peeled, halved lengthwise, seeded, and sliced crosswise into thin crescents 4 oz. (4 cups) lightly packed baby arugula 3/4 cup chopped roasted red peppers 1/3 cup chopped fresh mint leaves or chopped fresh dill 4 oz. fresh goat cheese, crumbled

Procedure:Position a rack in the center of the oven and heat the oven to 400F. Liberally brush the pita rounds with oil and season with salt and pepper. Spread in a single layer on a baking sheet and bake until the pitas are golden brown, 8 to 10 minutes. (The pitas can made up to 24 hours ahead and stored in an airtight container.)Meanwhile, in a medium bowl, whisk the vinegar, shallot, honey, cumin, caraway, and Aleppo pepper with a large pinch of salt. Let sit for 5 minutes, and then whisk in the oil and the sun-dried tomatoes. Season to taste with salt and pepper.In a large bowl, combine the chickpeas, cucumber, arugula, peppers, and mint or dill. Toss with half of the vinaigrette. Break the toasted pita into bite-size shards, add to the salad, and toss gently with the remaining vinaigrette and goat cheese.Chopped Antipasti Salad

Ingredients:iIngredientsi 8 oz. cured pepperoni, chorizo, or Hungarian sausage, diced 8 oz. Gouda or Havarti, diced 8 oz. button mushrooms, stems trimmed, cut into quarters or sixths 4 medium tomatoes (about 1-1/2 lb.), cored and diced 2 small or 1 large cucumber, peeled if skin is tough, diced (about 3 cups) 3 Hungarian wax peppers, preferably green or yellow, seeded and diced 1 small sweet white onion, diced 2/3 cup grapeseed oil, preferably unfiltered 1/4 cup plus 1 Tbs. red wine vinegar 1 or 2 serrano or jalapeo peppers, seeded and chopped 2 Tbs. paprika, preferably sweet Hungarian 4 medium cloves garlic, finely chopped 1 Tbs. chopped fresh marjoram 1 tsp. kosher salt; more to taste 1/2 tsp. freshly ground black pepper; more to taste

Procedure:

Combine all of the ingredients in a large bowl, and let sit, stirring occasionally, until the vegetables begin giving off their liquid, about 30 minutes. The salad should be very juicy. Its best served the day its made, but it can be refrigerated in an airtight container for up to 2 days.Chopped Roasted Beet and Blue Cheese Salad

Ingredients:

2 lb. trimmed beets 1/3 cup grapeseed oil, preferably unfiltered 2 Tbs. red wine vinegar 1 Tbs. fresh lemon juice 2 medium cloves garlic, minced Kosher salt and freshly ground black pepper 6 to 8 oz. firm blue cheese, crumbled 1/2 cup sliced scallions, white and light green parts only 1/2 cup chopped fresh dill 1/4 cup dill sprouts (optional)

Procedure:

Position a rack in the center of the oven and heat the oven to 350F. Put the beets and 1/2 cup water in a 9x13-inch roasting pan. Cover tightly with aluminum foil. Roast until the beets are easily pierced with a fork, about 1 hour. Let cool to room temperature, then peel and cut into 1/2-inch dice. Refrigerate to cool completely.In a large bowl, whisk together the oil, vinegar, lemon juice, garlic, 1 tsp. salt, and 1 tsp. pepper. Add the beets, blue cheese, scallions, dill, and dill sprouts, if using. Toss to combine. Let sit for at least 15 minutes before serving.

Grilled Shrimp Salad with Anchovy-Yogurt Dressing

Ingredients:

8 10-inch wooden skewers Vegetable oil for the grill Kosher salt 1/2 lb. fingerling potatoes, scrubbed 1/2 lb. green beans, trimmed 1/2 lb. wax beans, trimmed 1 lb. extra-jumbo shrimp (16 to 20 per lb.), peeled and deveined 1/4 cup extra-virgin olive oil Freshly ground black pepper 2 tsp. minced garlic 2 to 3 anchovy fillets 3/4 cup Chobani Whole Milk Plain Greek Yogurt 2 Tbs. fresh lemon juice 1/3 cup chopped fresh parsley

Procedure:

Soak the skewers in water for at least 30 minutes. Prepare a medium-high (400F to 475F) grill fire. Brush clean and oil the grate.Put the potatoes in a large pot of cold salted water and bring to a boil; cook until just tender, 5 to 8minutes. Transfer with a slotted spoon to a bowl. Boil the green and wax beans until crisp-tender, about 5 minutes, and drain in a colander.Meanwhile, toss the shrimp with 1 Tbs. of the olive oil and 1/4 tsp. each salt and pepper, then thread 4 or 5 on two parallel skewers held about 1/2-inch apart; leave space between the shrimp for even grilling. Refrigerate, covered with plastic wrap, until ready to grill.In a small skillet, heat 2 Tbs.of the olive oil with the garlic and anchovies over medium-low heat, mashing the anchovies with a fork until they disintegrate. Continue to cook until the garlic is fragrant but not colored, and the oil starts to shimmer, 3 to 5minutes. Remove from the heat and whisk in the yogurt, 1/4 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper.Grill the skewered shrimp until just cooked through, 1-1/2 to 2minutes per side. Halve the potatoes lengthwise, and toss with the remaining 1 Tbs. olive oil. Grill the potatoes, cut side down, until grill marks form, about 2 minutes.Mound the beans on a platter or divide among 4 dinner plates. Remove the shrimp from the skewers and arrange the shrimp and potatoes around the beans. Whisk the lemon juice into the yogurt dressing, thinning with up to 1 Tbs. water, if needed, to make it easier to drizzle. Drizzle the yogurt dressing over the salads and sprinkle with the parsley. Pass the remaining dressing at the table

SHAVED ROOT VEGETABLE SALAD

INGREDIENTS:

4 tablespoons hazelnuts, divided 1/4 cup fresh orange juice 1 tablespoon fresh lemon juice 2 tablespoons vegetable oil 2 teaspoons hazelnut oil Kosher salt and freshly ground black pepper 1 medium red beet, peeled 1 medium golden beet, peeled 1 small turnip, peeled 1 carrot, peeled 2 radishes, trimmed 1/4 cup (loosely packed) flat-leaf parsley

Procedure:

Crush 2 tablespoons hazelnuts; place in a small bowl. Whisk in orange and lemon juice, vegetable oil, and hazelnut oil. Season vinaigrette to taste with salt and pepper.Thinly slice beets, turnip, carrot, and radishes using a mandoline or V-slicer. Place red beet slices in another small bowl and remaining vegetables and parsley in a medium bowl. Spoon 3 tablespoons vinaigrette over red beets; pour remaining vinaigrette over vegetables in medium bowl. Toss each to coat. Season with salt and pepper. Arrange red beets on a platter; spoon over any vinaigrette from bowl. Top red beets with remaining vegetables. Drizzle salad with any remaining vinaigrette; garnish with remaining 2 tablespoons hazelnuts.

GRILLED GAZPACHO SALAD WITH SHRIMP

INGREDIENTS: 2 medium heads of garlic, separated into cloves, peeled (about 24 cloves) 3/4 cup olive oil, divided 1 1/2 pounds uncooked large shrimp, deveined but with shells intact* 8 firm plum tomatoes, halved lengthwise 2 bunches green onions; root ends trimmed, onions left whole 1 1-pound sweet onion (such as Vidalia or Maui), cut into 1/2-inch-thick slices 1 red bell pepper, quartered, cored 1 yellow bell pepper, quartered, cored 1 1/2 large English hothouse cucumbers, peeled, halved lengthwise 2 6x3x1-inch slices country-style bread 2 cups grape tomatoes, halved (about 1 pint) 1/4 cup red wine vinegar 1 teaspoon hot pepper sauce 1/2 cup thinly sliced fresh basil Lime wedgesProcedure: Prepare barbecue (medium-high heat). Set aside 2 garlic cloves for bread slices. Place remaining garlic on double layer of heavy-duty foil; drizzle 3 tablespoons olive oil over. Fold up and seal packet. Place directly on grill rack and cook until garlic is very tender and golden, about 30 minutes. Open packet; cool garlic. Toss shrimp (in shells) and 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Combine plum tomatoes, green onions, sweet onion, both bell peppers, and 2 tablespoons oil in large bowl; toss to coat. Arrange cucumber halves and bread slices on baking sheet; brush with 2 tablespoons oil. Sprinkle all vegetables with salt and pepper. Grill shrimp until just opaque, about 2 1/2 minutes per side; transfer to another bowl and cool. Grill vegetables until crisp-tender, turning frequently, about 3 minutes for plum tomatoes and green onions, 5 minutes for cucumbers, and 15 minutes for sweet onion and bell peppers. Transfer to large rimmed baking sheet. Grill bread slices until just beginning to crisp and grill marks appear, about 2 1/2 minutes per side. Rub bread with reserved garlic cloves, then discard garlic cloves. Peel shrimp; transfer to large bowl. Cut all vegetables and bread into 1/2- to 3/4-inch pieces; add to shrimp along with any accumulated juices. Stir in grilled garlic cloves and grape tomatoes. Whisk vinegar, hot pepper sauce, and remaining 4 tablespoons oil in small bowl; pour over salad and toss to coat. Do ahead:Can be made 1 1/2 hours ahead. Let stand at room temperature. Stir thinly sliced basil into salad. Season salad to taste with salt and pepper. Serve with lime wedges.CLASSIC SALAD

INGREDIENTS: 1 small garlic clove, chopped 1 anchovy fillet packed in oil, drained, chopped Kosher salt and freshly ground black pepper 1 1/2 tablespoons white wine vinegar 1/4 cup (or more) extra-virgin olive oil 1 9-ounce head of freshest-possible lettuce, leaves separated, torn if large (about 6 cups) 1/2 cup minced chives

PRocedure:Using a wooden spoon, mash garlic, anchovy, and a pinch each of salt and pepper in a large bowl. Stir in vinegar, then 1/4 cup oil. Season to taste with salt, pepper, and more oil, if desired. Add lettuce leaves and chives just before serving and toss to coat.

RADICCHIO AND APPLE SALAD WITH PARMESAN CRISPS

INGREDIENTS:

6 ounces Parmesan, finely grated, divided 2 tablespoons honey 1/2 small shallot, finely chopped 1/3 cup olive oil 3 tablespoons white wine vinegar 1 teaspoon Dijon mustard Kosher salt Freshly ground black pepper 2 medium heads of radicchio, leaves separated, torn in half if large 1 medium bunch arugula, tough stems removed 1 large Pink Lady apple, thinly sliced Flaky sea salt (such as Maldon)

PRocedure:

Preheat oven to 350F. On a silicone mat-lined baking sheet, divide 4 ounces grated Parmesan into 8 mounds. (Alternatively, line with parchment paper and coat with nonstick spray.) Press with your fingers to flatten. Bake until cheese is golden and melted, 6-8 minutes. Transfer baking sheet to a wire rack and let cool; break crisps into coarse pieces.Heat honey in a small skillet over medium heat until warmed through. Whisk honey, shallot, oil, vinegar, and mustard in a large bowl; season with kosher salt and pepper.Add radicchio, arugula, apple, and remaining grated Parmesan to vinaigrette; toss to coat. Season with sea salt and pepper. Serve topped with crisps

MUSTARD-CRUSTED BEEF TENDERLOIN WITH ARUGULA, RED ONION, AND WAX BEAN SALAD

INGREDIENTS:For beef 1/4 cup coarse-grain mustard 3/4 teaspoon dry mustard 2 1/4 teaspoons packed dark brown sugar 3/4 teaspoon coarsely ground black pepper 1/2 teaspoon finely grated fresh lemon zest 1 (1-lb) trimmed beef tenderloin roast, tied 1 tablespoon vegetable oilFor salad 1 small red onion (1/4 lb), thinly sliced 1/2 lb wax or green beans, cut diagonally into 2-inch pieces 4 oz baby arugula (4 cups)For dressing 1 1/2 tablespoons balsamic vinegar 1 tablespoon fresh lemon juice 1/4 teaspoon Dijon mustard 1/4 cup olive oil

PRocedure:

Prepare beef:Preheat oven to 425F.Stir together mustards, brown sugar, pepper, and lemon zest.Pat beef dry and season generously with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef on all sides, about 2 minutes total.Transfer to an oiled shallow baking pan and coat with mustard mixture.Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part of meat registers 125F for medium-rare, 15 to 20 minutes. Transfer to a cutting board and let stand until cool, at least 45 minutes.Prepare salad while beef is roasting:Chill onion slices in water to cover 30 minutes. Cook beans in boiling salted water until crisp-tender, about 5 minutes. Drain beans in a colander and rinse under cold water to stop cooking, then transfer to a large bowl. Add arugula to beans. Drain onion slices and pat dry.Make dressing and toss salad:Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified.Cut beef into thin slices.Add onion slices, beef, and enough dressing to arugula and beans to just coat and toss to combine well.